Egg salad is one of those sandwich classics, great to bring to school or work. Unfortunately, the real egg salad uses eggs and it’s notorious for giving folks food poisoning. Reason 867,432 why it’s awesome to be vegan!
I had tried previous versions of a vegan egg salad that used turmeric to yellow the tofu which made the taste seem a little off. Once I discovered The Vegg, however, I figured it would be a great substitute, and I was right!
The Vegg is a product that came out this year that is just like an egg yolk. It’s great in tofu scrambles, french toast, hollandaise sauce. I love it and think it has a lot of possibility as more and more recipes come out using it. Wired Magazine recently reviewed The Vegg and posted a great article and video about it.
Here’s my recipe for eggless egg salad using The Vegg. You can buy The Vegg at Vegan Bodega if you’re at an event with them in NYC, or more conveniently, online at Vegan Essentials.
The other key to this recipe is black salt, or kala namak. The Vegg contains black salt but I add more to give it a true eggy flavor. It’s available online or in Indian markets.
This makes enough to last and use for sandwiches throughout your busy week. I’ve kept it in my fridge for a few weeks and it keeps really well. Enjoy!
|2 12-oz blocks extra firm tofu
2 Tbsp Vegg blended/prepared mixture (see instructions below)
1 cup vegan mayo (Just Mayo or Vegenaise)
2 tsp Dijon mustard
|1 tsp dry mustard
1/4 tsp black salt (Kala Namak)
1/2 tsp black pepper
Remove as much of the liquid as possible from the tofu. The tofu should be so dry that it begins to crumble. Each block of tofu should be pressed for at least four hours, if not overnight. The salad will be watery if you don’t take the time to dry the tofu. When pressed, crumble the tofu with your fingers.
Mix 1 Tbsp of dry Vegg powder with 1 cup of water in a high speed blender. Do not hand mix, it must be blended.
Add 2 Tbsp (only) of the Vegg mixture to the Veganaise, and mix together. Then add the Dijon and dry mustard, black salt, and pepper and mix well. Add crumbled tofu and fold tofu into wet ingredients.